Corn ribs are a staple Mexican dish, but you can add a twist with your favorite seasonings. Try Cotija cheese, Tajin or Lime, or try a creamy cilantro sauce. There are many ways to make corn ribs, and you can even make them in an air fryer.
Cotija cheese
If you’ve ever had corn ribs, you may not have realized that you can add Cotija cheese to them! This Mexican cheese is a great addition to corn ribs. It adds an extra layer of flavor. To top your corn ribs, crumble a little Cotija cheese over them and add cilantro leaves.
This Mexican corn dish is perfect for backyard BBQs or fiestas, and is very easy to make. You can even serve it as a side dish alongside smoked ribs or grilled chicken. You can also eat it as a vegetarian alternative to traditional ribs.
To make corn ribs, cut a corn on the cob lengthwise. Once cut, place each corn rib on a baking sheet. Sprinkle them with cotija cheese, if desired. You can also add cilantro or tajin. Then, brush each rib with a little elote oil. Bake them on a baking sheet for 14 minutes, flipping them over after nine minutes. Serve warm.
Lime
This classic corn dish is made even more delightful with the addition of lime crema. The sauce is made from lime, sour cream and pantry spices, and is tangy and bright. It also balances out the punchy flavor of coated corn. It’s an excellent accompaniment to corn ribs.
The lime crema can be made while the corn strips are cooking. Transfer the lime crema to a sauce bottle or serving bowl, and serve alongside the corn ribs. Season with kosher salt and fresh coriander. Serve immediately. You can also serve the lime-flavored corn ribs with a vegetarian chili or a casserole.
Although corn ribs are best eaten right away, you can save leftovers in an air-tight container in the fridge for a few days. They can also be reheated in the oven or in an air fryer at the same temperature for three to four minutes. However, you should not leave them out for long, as they will dry out.
If you choose to use black limes, they are trendy at the moment, and you can also use lime zest instead of the lime juice. If you do not have black limes on hand, you can substitute pumpkin seeds instead. You should also dry pumpkin seeds before using them. Once you have dried the seeds, you should mix them with lime juice and the seasonings. Then, spread the lime juice and seasonings over the corn kernels.
Creamy cilantro sauce
This recipe will make a delicious dip for corn ribs. First, you’ll need an ear of corn and four corn ribs. Spray them with oil and sprinkle with seasoning paste. Then, microwave them for about 30 seconds to soften the core. Next, cut them into thin riblets or quarters. Once they’re done, use a sharp knife to slice them into riblets. You can also microwavable them, but be careful because the kernels are quite hard to slice with a sharp knife.
This Mexican corn riblet sauce is creamy and refreshing, and can be served as an appetizer or as a side dish. It goes well with grilled chicken or smoked ribs. If you’d like to try something spicier, you can add jalapeno or lime juice to the mayo. Alternatively, you can use paprika or chili powder.
The corn ribs are best served right away, but can be stored in a refrigerator for up to a week. If they don’t get eaten right away, reheat them in the air fryer or oven at 375degF for about 8 to 9 minutes.
Cut down the middle
First, quarter the corn. Hold the cob by the end and make two vertical cuts down the center. This will yield three ribs per quarter. Next, brush the corn ribs with honey butter, season with chili flakes, and top with sliced scallions. Then, serve!
The tricky part of this recipe is cutting the corn. It can take a little muscle and patience, and it’s best to get a sharp knife to get the job done. You can use a mallet or rolling pin to help you with this. You’ll need to cut off the ends of the corn, as well.
Once you’ve cut the corn ribs, lay them out in a single layer. Coat them evenly with the marinade, then sprinkle with salt and pepper. Bake them for 15 minutes. You can also heat them up in the oven if you don’t want them to cook that long.
To make corn ribs dairy free or vegan, substitute vegan or dairy-free parmesan cheese. You can also omit red pepper flakes if you’d like the dish to be less spicy. Substitute lemon juice or lemon zest for lime juice, or fresh basil if you like.
Adding cheese
Adding cheese to corn ribs is a great way to add a kick to this summer staple. This tasty treat is quick and easy to prepare. You can cook it on the stovetop or in the oven. Once it’s ready to eat, simply slice it into sixteen pieces and serve with spicy mayo. It’s best to serve this dish immediately, but leftovers will keep in the fridge for a few days.
To make corn ribs, you can either microwave the corn for 10 to 15 seconds, air fry it for three to four minutes at 360 degrees F, or bake it on a baking sheet for seven to eight minutes at 375 degrees F. If you’re entertaining, you can serve this snack as a side dish or as finger food. This dish is a great snack and is only 7 WW Blue Plan SmartPoints per serving.
The hardest part of making corn ribs is actually cutting the corn into ribs. A very sharp knife and a mallet or rolling pin will help you get this job done. If you’re unsure about the procedure, watch a few YouTube videos to get a feel for the process. Cut the corn so that each rib is about a quarter-inch long.
Adding mayo dip
Adding mayo dip to corn riblets is a great way to add a spicy twist to your dish. It is a simple recipe that uses mayo, chili sauce and cilantro. The resulting sauce should be drizzled over the corn ribs after they are removed from the heat.
You can also use hot sauce to add heat to the dip. If you’re trying to keep it mild, use smoked paprika. It’s also easy to add a little jalapeno and lime juice to your mayo. It’s also a good idea to add some taco seasoning to add a taco flavor. If you prefer a more spicy version, use sriracha instead of tabasco sauce.
You can also use spicy mayo to top your corn ribs. To make it more interesting, you can garnish them with jalapenos and lime wedges. The hardest part of making corn ribs is cutting them. A long knife works well for this, as it makes the corn stick to the knife longer and tastes better.
You can also prepare the corn ahead of time. You can store them in the fridge for up to a day. Just make sure to keep them in an airtight container. If you want to serve them later, you can reheat them in the oven or air fryer. However, keep in mind that reheated corn ribs won’t be as juicy as they are the first day.
